Vegetable Pancakes (inspired by Paejeon)

Vegetable Pancakes (inspired by Paejeon)
Budget-friendly recipe
191

There are many versions of these savory pancakes. A popular snack or appetizer, they can be made with any mix of your favorite vegetables.

Ingredients

Dipping Sauce:

2
tablespoons
2
tablespoons
1
teaspoon
2
teaspoons

Pancakes:

½
teaspoon
½
cup
cups

such as zucchini, broccoli, bell peppers, green beans, or asparagus

2

cut into 1-inch pieces

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Small mixing bowl
  • Medium mixing bowl
  • Wooden spoon
  • Small skillet
  • Spatula

Directions

  1. In a small bowl, stir together all ingredients for the dipping sauce. Set aside.
  2. In a medium bowl, whisk eggs and salt until frothy. Add flour and ice water. Then, stir to make a thick batter. Gently stir in vegetables and green onions.
  3. In a small skillet, heat half the oil over medium heat. Spoon in half the batter to make a pancake, spreading the vegetables evenly. Cook until crisp and golden, 4 to 5 minutes per side. Repeat with remaining oil and batter.
  4. Cut pancakes into quarters; arrange on a platter; and serve with dipping sauce.

Chef Tips

  • Replace 1/2 cup of the vegetables with diced kimchi or chopped, cooked, shrimp.

Nutrition Info and more

Serving size:
2
pieces
Total calories:
164
Total fat:
5 g
Saturated fat:
1 g
Carbohydrates:
22 g
Protein:
7.3 g
Fiber:
1.7 g
Sodium:
465 mg
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